Entertaining, yes.. But for somebody who watches heme review, also a bit alarming. I wonder what kind of emia-prescence-in-blood they will achieve from all this.
I remember when I went to my friends house and she just got out a can of condensed milk, opened it, and just ate a spoonful. I will never forget that day
I'm loving all of the editors notes lmao and the range of them too, from "50% of Americans are lactose intolerant" to "oatmilk is outlawed in 7 states"
Powdered milk was something we used to be given by the food pantries when we were really bad off. We would make a pitcher of it for cooking purposes, so that we could save our regular milk for drinking and cereal.
powder milk most of the time isnt that bad for cereal, i never had issues when i had to use it but it prolly depends on what you get and where you live
I worked in a dairy farm and I can say it depends on the type of cow. Holsteins are pretty much the go-to cow for milk, because of the sheer amount of milk they produce, but in some areas, the price of milk is changing and is now calculated in fat content/quantity instead of only quantity. Where I worked, we started getting Jersey cows mixed with Holsteins only to get that fat content higher. They are also smaller, more docile and loveable (they love being pet) and most importantly, for the owner, they don't get sick nearly as much as holsteins. On a side note, when we introduced Jerseys with the others, they immediately got bullied because of their different color and smaller size. So yeah, Cow Racism is a thing.
I can't lie. Sometimes I just buy a carton of half & half to sip on. Quietly, in shame. Often at night, lit only by the refrigerator. Try it with cereal, it's fucking divine. It's also my secret ingredient for making waffles. :]
@@leiah6514 You're the devil, and I'm tempted to try it. I always put a spl00sh of milk in my scrambled eggs, although people tell me it's useless. I don't care, this is how I always make eggs, and will continue to do so. Not creamy, but my favorite method is my special spicy "pink eggs". You add as much Louisiana hot sauce as you do milk. It curdles, but in a good way. Press it into a patty, and drain away the clear fluid, so the eggs are dry and compact. The resulting texture and spice is to die for~
@@MadamFoogie don't tell people our secret! Damn....with a lil sugar and shxt...SHHH! ....maybe some vanilla creamer...but hush!!! (With Frosted Fxcking Flakes)
For real! I love that you noticed that too, sometimes although they’re dumb and kinda benign, I love shit like that, I barely notice it kind of, but randomly I’ll remember them when it’s convenient in conversation lololol I’m a dude who loves to learn some random cool stuff, even if it’s absolutely fucking useless. There’s so much cool shit on this Earth and universe, I just want to experience as much as I can!
Charlie I'd like to personally thank you for finally bestowing us with this absolute masterpiece of a tier list, milk has been apart of my life since childhood and the fact you covered all fat kinds warms my heart. I could tell even the editors love milk, taking more time making editors notes and music introductions for each form, astounding!
The editor's note on the almond milk is hilarious "damn FDA shut it down funneling money overseas terror cells" I thought I was having a stroke when reading that 😂
yeah but the earlier editor's note on oat milk was even weirder, it said it was outlawed in 8 different states including DC, which is just false. No clue where they got that lol
The trick with evaporated milk is to cut it with water. Like a 1:1 ratio or maybe a little bit more water, it cuts that initial overpowering flavor and you're just left with that caramel aftertaste. So good. Amazing as a chocolate milk base.
As a milk connoisseur I was indeed shocked by charlie thinking every single first round of milk tasted the same, truly a shocker. Yet I agree with the soy, oat and almond milk responses.
I will say taste is similar from all of them but the fat adds a savoriness. Unless I'm in some wierd scenario inwhich I can't be picky I will always default to minimum 2%. 1% and skim starts really lacking from that missing fat. I'm guessing Charlie just isn't human cuz if skim and whole tasted the same either he has a God awful brand or he doesn't have receptors to identify fats lol.
Just so everyone knows, oat milk is actually NOT outlawed in any states, though there were pushes to force milk alternatives to stop using the word "milk" to describe these drinks.
Charlie not being able to tell the difference between all the normal milks and then especially them and lactaid is just mind boggling. Man has the must untrained of taste buds for milk
It’s so hilarious. I hope Sneako reflects on himself after this lmfaoooo. I genuinely cannot stand Sneako and he deserves this. Charlie is absolutely unbothered and I am here for it
One time I got a quart jar's worth of raw, unpasteurized milk from a farmer. You're not supposed to legally sell it in our state unless it's for other animals' consumption, but this farmer did it for me under the table. That stuff was seriously on the cusp of being a milkshake, it was absolutely delicious and rich, I actually had to shake it up after extended periods so the cream wouldn't settle at the bottom of the jar. Disclaimer, only get raw milk from a farmer you trust
okay but specifically the vanilla flavored chobani oat milk goes insanely hard. its the only milk that converted me from black coffee in the morning. it tastes like straight up melted milkshake, its very pleasantly sweet and in coffee it fills a starbucks shaped void in my underpaid heart. chocolate pea milk also goes wicked hard... i was a connoisseur of obscure milks in college because i had 3 lactose intolerant roommates.
14:00 no one drinks condensed milk straight up. You add that to Vietnamese Coffee or Malaysian Tea, or cook it with cocoa to make Brazilian brigadero - it's pretty Godtier.
I… I suggested this vide through the Google forms (but with different animals and plants) and I didn’t expect anyone to pay attention to it, my god, he actually did it. Thanks Charlie and gang, you’ll always be my favourites ❤
@@grace-jj5pe thanks for saying something very nice and supportive in response to my comment and not even for a second considering why I commented it. I didn’t see anyone suggest it so I naturally thought it was my suggestion that they made this video from
Is the butter milk in the US sweetened or natural butter milk? Because I guess charlie would have had a very strong reaction at natural butter milk, because of the sour taste
I was back in the UK recently and M&S were doing a limited white chocolate flavoured milk. I was sceptical but god damn it was good. Would be curious to see what these guys think. There’s also a lot of other international flavours of milk- I really like a Korean one which is melon flavoured. A flavoured milk tier list on its own would be interesting!
So as a lactose; last year I finally learned oat milk was a thing, tried it, and it was the best alternative I used. Closest mouth feel, and the oat flavor I didn't mind because I just use it for cereal anyway. Last year was the first time I had bowls of cereal since 2005 and I am forever grateful. I always found Soy and Almond too watery and too sweet.
Both condense & Evaporated milk are mainly use for cooking or depending on where you are in the world condense milk is use in coffee since you don't need to added sugar. i'm not sure if any other part of the world dose it but here in Belize there's a local business that buys cans of condense milk takes off the original labels and cooks them in such a way that they turn the milk inside into caramel...buts on a new lable that is cheaply printed in black and white sold in stores as cake icning.
I use evaporated for my coffee. I’m from Louisiana and parents seem to get us started early on coffee, usually a mixture called coffee milk. I remember dipping my toast in it as a kid. I also like to pour a can of Coke and mix in cold evaporated milk. It is as good as an ice cream float.
@@kaeteaux where I'm from we sell milk coffee in cartons but they are from a Mexican company since we are next to them...i drank coffee as a kid...tbh i feel we here in Belize and Louisiana do often share stuffs and we do have a somewhat shared history
i tasted only like 5 brands of soy milk and all of them tasted different. You literally have to go through lot of them to find a good one and ultimately it will never replace milk, but I like it as it's own separate thing.
agreed!! Like I have never had 2 brands taste the same, I’m also a rlly big fan of the vanilla soy milks, at least for like coffee/oatmeal etc! :) though I can recognize that it is too sweet for many
@@just-your-cup-of-tea this is how i feel towards almond milk. I love the normal one, but i find the vanilla one to taste wayyyy too sweet and the unsweetened tastes like shit
I actually really like soy milk. Probably because here in the Philippines, we eat taho which is like a dessert made out of extremely soft tofu with brown sugar syrup and boba. But soy milk on its own, imo tastes better warm and fresh. I had it when we went to 🇹🇼, and it's really really nice to pair with breakfast.
Yeah I'm vietnamese and grew up drinking fresh soy milk. Went over to a white friend's house in middle school and had white people soy milk for the first time, it was DISGUSTING
How would you categorize it though? Wouldn't it all taste the same no matter who it came from? I guess maybe the health of the person could have a minor difference in the vitamin/nutrient content, I'm not sure if that would change the taste. Maybe the person's diet can change it, like vegans, people who eat a lot of seafood, people who eat a ton of meat or people who eat a lot of junk food.
It's funny how Matt literally doesn't has his own opinion and just repeats after Charlie, and he still didn't notice it after like 40 tier list episodes
@@gabrielchin4161 true, I mean I still like these tier lists videos, but it would've been so much better if the second person would'nt just repeat after another and added something new to the content
7:22 I find oat milk to be pretty mediocre on its own, but in coffee it is really good! Adds a nice flavor and is pretty creamy considering its made of oats lol Edit: 8:01 Ayee Matt
I totally agree! Alone, oath milk isn't particularly good. But oath milk is my favorite milk for frothed milk in coffee or in drink made with double espresso. The frothed milk from oath milk just have the best texture and taste.
I get vanilla flavored oat milk and its pretty good and it lasts longer in the fridge than regular milk (Which is the main reason why I get it). Though now I am scared to google why its outlawed in 8 states because what the fuck
@@MayoGoblin I couldn't find anything on it being banned, and since there is no other info, i have to idea what that editor's note is on about. Some states have regulations about an alternative milk calling itself a "milk" so in that respect oat "milk" is not a valid product, however, as early at march of this year, the FDA is talking about establishing alternative milks as valid "milks" in name.
I sometimes mix whole milk with a little bit of cream; this gives the milk a wonderfully fat and full taste and consistency. I usually mix about 0.1 deciliter of cream with 0.9 deciliter of whole milk; this gives a fat percentage of around 7%, which tastes very pleasant.
More like eat, but yeah, I would say it's not uncommon. Of course not as a substitute for milk, but as a standalone product. Or you can put it into coffee or other hot drinks.
silk vanilla almond milk has always been my go-to for "enjoyment" milk (not for cooking or anything) but i 100% understand why somebody wouldn't like it lol that stuff is so sweet, it's definitely an acquired taste
For cow milk it was never the flavor but the consistency for me. Skim in cereal was like water so it felt off and I hated it, whole gave it that creamier mouth feel that I loved and will never go back.
Bizarrely enough, chocolate milk actually helps me when I have a stomachache. Something about the sweet flavor and cool, creamy texture is very soothing to my stomach. I get it whenever my family goes on long car rides because I get car sick super easily.
Charlie saying his body changed chemistry is very valid. I feel like a crazy person every time I try to explain this phenomenon because I always describe it as my body changing its chemistry. But it legit feels like your body suddenly is just rejecting something where it didn't before.
Lactose intolerance is common and will certainly cause body chemistry changes that are quite pronounced. But it can happen with anything consumed for all sorts of reasons in the body from gut health to blood properties.
I've had this happen to me, particularly with really sweet stuff. Had a cupcake that sat out for a while and went bad (think it was the type of frosting they used) and after that anything really sweet makes me sick. Used to like toaster strudels, but after that bad cupcake I can't stomach them anymore.
@Nuby Plays Gaming there is also a psychological component to food poisoning. We can't control it though, it's called food aversion. And your stomach and intestines will react differently based on this involuntary response. So possibly the food isn't harming you. But the bad food that one time reconditioned your physiological response. It's well known stuff. Our bodies protections can be annoying
@@aaa-9399 that happened to me with chocolate milk, and just chocolate stuff in general. I HATED anything that wasn't a chocolate bar as a kid. Ice cream, cake, anything. Now I love it because I had some really delicious chocolate cookies when I was like 20 lol. Same thing happened with caramel.
